I had a small ball of pizza dough left over from our pizza dinner this week and thought that this would be a good time to make small pizzas with ingredients I had never used before. Just for fun…to experiment. My cupboard was on the bare side so I selected bacon, eggs and fontina cheese for my mini pizzas.
I made my favorite Wolfgang Puck recipe, made a large pizza, and had just enough dough left over for two 6″ pies. I shaped the dough into rounds that were thinner in the middle with a thicker rim to hold the egg and topped them with thinly sliced, raw, lean bacon. I baked them at 475 degrees for 8-9 minutes on a hot pizza stone. I then topped the pizzas with a drizzle of olive oil, an egg, about a tablespoon of grated fontina cheese, and salt and pepper. They went back into the oven for 4-5 minutes or until the egg was set to my taste. I usually prefer a runny yolk, but if you want a quick, take-along breakfast or lunch, cook the yolk until set, slice the mini-pie into quarters, and you’ve got a meal that will leave an egg mcMuffin behind in the dust.
I’ll definitely make these again because they were so good and because there is something special about an individual serving that is made just for you. The toppings can be varied, of course, and a small handful of lightly dressed greens would be delish on top. These are yummy at room temperature and reheat perfectly.
I’ll bet your Valentine would enjoy this for Sunday brunch.
We are celebrating another Food Friday at Designs by Gollum, and I hope you will stop and visit all this week’s participants. You’re a wonderful host, Michael, thank you so much.
Cathy, what a terrific idea! This looks so good. It really takes an ordinary breakfast and makes it something really special. Many thanks for the idea…
way to go…Now who said pizzas are not for breakfast?
This looks awfully good, Cathy. What a special breakfast!
Love those comfort foods! Lots of options for this one! Huevos Rancheros style….sausage and/or canadian bacon….oh..so many options!!
This looks so good, Cathy. We've been experimenting with pizzas lately – this looks like another wonderful addition to my pizza repertoire!
Ooooooh, YUM! That looks delicious, Cathy! I'll be right over and will bring my own napkin!
XO,
Sheila 🙂
These look really good. And yes, they will be a much better breakfast to go than an egg mcmuffin!
A breakfast pizza–it doesn't get any better than this. When Bandy sees this, he will make it. I hope.
XX00
Very interesting… it has kind of a rustic quality, yet very gourmet!
🙂
ButterYum
Forgot to wish you a Happy Foodie Friday so I'm dropping back over to do that now! 🙂
I'm not a breakfast eater, but this recipe could make me mend my ways! Looks scrumptious.
I love this WONDERFUL!!! idea. I make pizza all the time, but never for breakfast. THANKS!!! for the recipe.
Geri
I bet he would like this, so I am sending him to you so you can make it for him..:)
Great idea..looks so good too!
This looks delicious! It would be so fun to serve while having friends over for brunch.
This does look delicious! What a nice idea for brunch.
My son took one look at this and begged for it. I agree, it looks terrific. I will have to make this for him this Valentine's Day. Lucky boy.
The pic looks good enough to eat!
Pam
I am loving this idea!!!!!
Cathy…what a clever gal you are! I just love fontina cheese. These pizzas are wonderful 🙂
Blessings!
Gail
This would make a great brunch meal, along with other goodies. What an innovative idea.
I want this pizza RIGHT NOW!!!
oh i absolutely love this! now i can have pizza for breakfast!
SUch simple ingredients but the result is gorgeous!
This is SO my kind of recipe! I don't even know what to say, except thank you for sharing this! Bravo!
I love egg on pizza!!
That looks good! and I already have everything in the house to make it.
I love breakfast food and I love this creative idea for it.
Hi Cathy…..what a great idea for pizza dough…I hate runny eggs so by leaving it in the oven a bit longer for the egg to cook would the dough then overcook or will it be okay?….
Hi Sue – It takes only a minute or two for the yolk to go from runny to set so the dough doesn't overcook. The yolk continues to cook after the pizza comes out of the oven. These little pizzas are so delicious. I hope you will give it a try.
That is a great new way to enjoy pizza! Yum!
lovely looking pizza Cathy! what a breakfast.^^
I too have a son drooling over your B&E pizza, it does look delicious, I am about to go to sleep but I know I will be dreaming of this now lol. Kathyxo
Cathy, Now how cool is that, we both made egg topped pizza's, it must be the Oregon, Chicago thing going on between us!
You and Marie of Proud Italian Cook both posted a great and novel idea for a pizza.
Reminds me of an open face bacon and egg sandwich. But, it does look good.
Such a nice alternative to regular old bacon & eggs… great idea!
I had something along these lines on an early plane flight yesterday and thought what a great idea and so I googled bacon egg pizza and here I am. Confirms what I thought that it would work fine. The variations are endless I cant wait to try it.